If you’re craving a comforting dish that bursts with vibrant Italian flavors yet requires minimal cleanup, this One-Pot Italian Tomato Chicken and Rice Recipe is about to become your new weeknight hero. Tender chicken pieces cooked alongside fragrant rice, sweet sun-dried tomatoes, olives, and fresh herbs create a rich, hearty meal that feels special and satisfying. And the best part? Everything cooks in a single pan from stove to oven to table, making it a deliciously easy way to feed your family without fuss. Once you try this recipe, you’ll see why it earns its spot as a favorite for busy days when you want impressive results and cozy, home-cooked goodness.
Ingredients You’ll Need
The magic of this One-Pot Italian Tomato Chicken and Rice Recipe lies in its straightforward, fresh ingredients. Each component brings something unique—whether it’s the juicy depth of olives, the subtle tang of sun-dried tomatoes, or the warming aroma of dried herbs—that builds a beautiful balance of taste and texture.
- Olive oil: Perfect for searing the chicken and adding a fruity, rich base flavor.
- Chicken thigh cutlets and drumsticks: Juicy, tender cuts that stay moist during cooking.
- Red onion: Adds sweetness and a slight crunch when cooked just right.
- Red capsicum (bell pepper): Offers vibrant color and a gentle sweetness.
- Garlic cloves: Smashed to release their aromatic intensity throughout the dish.
- Pitted olives: Bring bursts of salty, briny flavor to balance the tomatoes.
- Sun-dried tomato strips in oil: Concentrated tomato flavor that boosts the savory depth.
- Dried basil and oregano: Classic Italian herbs that infuse the dish with familiar warmth.
- Fresh parsley: Brightens the dish with a fresh, herbaceous note.
- Long grain rice: The hearty base that soaks up all these wonderful flavors.
- Canned chopped tomatoes: Adds a rich tomato sauce that ties everything together.
- Chicken stock: Enhances the rice with savory richness and depth.
- Freshly grated parmesan cheese (optional): A finishing touch that adds a nutty, creamy layer.
How to Make One-Pot Italian Tomato Chicken and Rice Recipe
Step 1: Sear the Chicken
Start by heating olive oil in a large, shallow ovenproof pan or skillet. Place the chicken thigh cutlets and drumsticks in the hot oil, searing them gently until golden on all sides. This step locks in the juices and builds a beautiful caramelized flavor that makes the dish so satisfying.
Step 2: Sauté the Veggies
Once the chicken is browned, toss in the red onion wedges, chopped red capsicum, and smashed garlic cloves. Cook these together just until the onion turns translucent and the edges begin to brown slightly. This softens the veggies and lets their natural sweetness meld perfectly into the base.
Step 3: Combine Rice and Mediterranean Flavors
Remove the browned chicken to a plate and stir the olives, sun-dried tomato strips, dried basil, oregano, fresh parsley, and uncooked long grain rice into the pan. Allow the rice to soak up the pan juices and mingle with the intense tomato and herb flavors before adding the liquid.
Step 4: Return Chicken and Add Liquids
Nestle the chicken pieces back on top of the rice mixture. Pour in the canned chopped tomatoes and chicken stock, bringing everything to a gentle boil on the stove. Carefully rotate the chicken to coat it with the sauce, ensuring every bite is bursting with flavor before moving the pan to the oven.
Step 5: Bake and Finish with a Crispy Top
Cover the pan with foil and bake at 200°C (400°F) for about 40 minutes until the rice is tender and the chicken feels cooked through. Then remove the foil, switch the oven to grill mode, and brown the chicken skin for 8 to 10 minutes until it’s irresistibly crispy and golden, adding a delightful texture contrast.
Step 6: Season and Garnish
Season lightly with salt if needed, and finish by sprinkling chopped fresh parsley and freshly grated parmesan cheese over the top. These final touches add brightness and richness that elevate the entire dish beautifully.
How to Serve One-Pot Italian Tomato Chicken and Rice Recipe
Garnishes
A handful of chopped fresh parsley sprinkles freshness and color across the plate, while a dusting of parmesan cheese adds that luxe, creamy touch everyone adores. For extra zing, a squeeze of lemon juice over the dish just before serving can lift the vibrant Italian flavors even more.
Side Dishes
This dish is a complete meal on its own, but if you want to add variety, a simple green salad with a light vinaigrette or roasted seasonal vegetables makes a lovely accompaniment. Garlic bread or crusty Italian bread also complements the saucy rice fantastically and helps soak up every last bit of sauce.
Creative Ways to Present
For a lively dinner party, serve the chicken and rice straight from the skillet at the center of the table, encouraging everyone to dig in together. Alternatively, plate generous portions over a bed of arugula or baby spinach for a fresh bed of greens underneath, making the dish feel even more vibrant and inviting.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool to room temperature before transferring to an airtight container. Stored properly in the refrigerator, this dish will stay fresh for up to 3 days, allowing you to enjoy those comforting flavors the next day without any hassle.
Freezing
While the textures are best fresh, you can freeze leftover portions if needed. Place the cooled dish in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating, though keep in mind the rice may soften slightly after freezing.
Reheating
Reheat leftovers gently covered in the microwave or on the stovetop over low heat, adding a splash of chicken stock or water to revive the rice’s moisture. Avoid overheating to keep the chicken juicy and avoid drying out the rice.
FAQs
Can I use chicken breasts instead of thighs and drumsticks?
You can, but chicken thighs and drumsticks are recommended because they stay juicier during baking. Breasts may dry out faster, so if you use them, watch the cooking time closely and consider adding a little more liquid.
Is it necessary to use canned tomatoes, or can I use fresh ones?
Canned chopped tomatoes provide consistent texture and flavor, but fresh tomatoes can work if peeled and chopped well. You might need to cook a little longer to break them down and create a saucy base.
What kind of olives work best for this recipe?
Pitted black or Kalamata olives are great choices, adding a lovely briny pop that complements the sweetness of the sun-dried tomatoes beautifully.
Can I make this recipe in advance and bake it later?
Absolutely! You can prepare the rice, chicken, and sauce mixture up to step 4, then refrigerate it. When ready, bake as directed, adding a few extra minutes if needed since the ingredients will be chilled.
Is this recipe suitable for gluten-free diets?
Yes, this dish is naturally gluten-free as long as you use gluten-free chicken stock or substitute with water and gluten-free stock powder. Always double-check ingredient labels to be sure.
Final Thoughts
This One-Pot Italian Tomato Chicken and Rice Recipe is a blissful marriage of ease and flavor that truly satisfies. It brings the best of Italian comfort food right into your kitchen with minimal effort and maximum heartiness. Once you make it, you’ll wonder why more recipes don’t come together quite this beautifully in just one pot. So go ahead and give it a try—you’re in for a deliciously cozy dinner that feels like a warm hug on a plate.
Print
One-Pot Italian Tomato Chicken and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
A comforting and flavorful one-pot Italian dish featuring tender chicken thighs and drumsticks cooked with aromatic vegetables, olives, sun-dried tomatoes, and seasoned rice baked to perfection. Finished under the grill for a crispy, golden top, it’s an easy-to-make, hearty meal perfect for family dinners.
Ingredients
Chicken and Vegetables
- 1 tbsp olive oil
- 4 chicken thigh cutlets
- 4 drumsticks
- 1 red onion, cut into 8 wedges
- 1 red capsicum/bell pepper, deseeded and chopped
- 4 cloves garlic, smashed with the back of a knife
Flavorings and Rice
- 1/2 cup pitted olives
- 1/2 cup sundried tomato strips in oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley, finely chopped
- 1 cup long grain rice
- 14 oz can chopped tomatoes
- 1 1/2 cups chicken stock (or 1 1/2 cups water + 1 tablespoon vegetable stock powder)
To Serve
- Freshly grated parmesan cheese (optional)
- Chopped parsley
Instructions
- Heat the pan and brown the chicken: Heat the oven to 200°C (400°F). In a large, shallow ovenproof cast iron skillet or pan, heat the olive oil over medium-high heat. Add the chicken thigh cutlets and drumsticks, frying for 3-4 minutes on one side until golden. Turn the chicken and fry until golden all over.
- Sauté the vegetables: Add the red onion wedges, chopped red capsicum, and smashed garlic cloves to the pan. Fry for about 3 minutes until the onion becomes transparent and lightly golden, developing a fragrant base for your dish.
- Add aromatics and rice: Remove the chicken pieces onto a plate. Stir in the pitted olives, sundried tomato strips, dried basil, dried oregano, fresh chopped parsley, and long grain rice into the pan. Allow the rice to absorb all the flavorful juices left in the pan.
- Combine chicken with tomatoes and stock: Return the browned chicken pieces on top of the rice. Add the canned chopped tomatoes and chicken stock to the pan. Bring the mixture to a gentle boil on the stovetop, rotating the chicken in the sauce to coat it well before placing the pan in the oven.
- Bake and finish under the grill: Cover the pan with foil and bake in the preheated oven for about 40 minutes, or until the rice is tender and has absorbed the liquids. Remove the foil and switch the oven setting to grill/broil on medium heat. Grill for 8-10 minutes until the chicken skin is crispy and golden brown.
- Season and serve: Remove from the oven; season with salt to taste. Garnish with freshly chopped parsley and optionally sprinkle with freshly grated parmesan cheese before serving.
Notes
- Using a cast iron ovenproof skillet helps achieve a perfect sear and even baking.
- If you prefer, chicken stock cubes can be substituted with vegetable stock powder for a slightly different flavor.
- For extra heat, add a pinch of chili flakes when sautéing the vegetables.
- Ensure the rice is fully covered with liquid before baking to avoid dryness.
- Leftovers can be refrigerated and reheated gently on the stovetop or in the oven.
